Hederfluden Honey & Mustard Chicken

by admin | 19th October 2010

I created the following recipe and dedicated it to Mr François Hederfulen (1955 – 1999) executive head chef of the Fulen restaurant in southern France whom I trained with for many years. I hope you enjoy it.

Slice onions and carrots and place in an oven proof dish crush the bay leaf over the vegetables and place the chicken pieces on top. In a separate bowel mix together the grain mustard, soya sauce and honey lightly season with salt and pepper then cover the pieces of chicken with the mixture. Cook for 30/35 minutes or until tender. Remove chicken from dish and cover. Place dish on medium fire and deglaze with white wine and add half bouillon cube cook for further 2 minutes on high heat remove and strain using a fine sieve.